terclim by ICS banner
IVES 9 IVES Conference Series 9 Impact of seaweeds extracts applied to grapevine cv Tempranillo

Impact of seaweeds extracts applied to grapevine cv Tempranillo

Abstract

Grapevine is one of the most-frequently phytosanitary treated crop systems. Consequently, restrictions have been applied by the European Commission on the number of pesticide treatments and the maximum quantity of copper fungicides allowed per year. Moreover, there is a need and an increasing demand for more ecological-sustainable agricultural products.
Seaweeds are currently used as fertilizers in viticulture, as they have been proven to be beneficial in several ways related to growth and nutrition. In addition, some seaweeds have shown to induce resistance towards phytopathogenic organisms by stimulating the natural defenses of grapevines.
In this work two seaweed extracts, one from Ulva ohnoi and one from Rugulopteryx okamurae, have been tested in Tempranillo plants in an open-field experiment in Jerez de la Frontera. The goal was to describe their impact on grapequality and microbial ecology.
Interestingly, while treatments did not enhance grape yield, significant differences were found in shoot length and grape composition. Both seaweeds promoted the accumulation of tannins, while anthocyanins were significantly higher only in Ulva treated grapes. Grapes fungal and bacterial identification is being conducted to determine whether seaweeds alter the abundances of important taxa from the winemaking viewpoint.
This is the first field trial applying extracts from the invasive seaweed Rugulopteryx okamurae in grapevine, and while the experiment should be repeated on time, this seaweed extract is sought to be a promising solution meeting viticultural demands. At the same time, its use in agriculture could contribute to decreasing the algae accumulation from our coasts.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Juan José Cordoba-Granados1, Asier Cámara2, Rocío Gutierrez-Escobar1, María Jesús Jiménez-Hierrro1, María Isabel Fernandez-Marin1, Belén Puertas García1, Iratxe Zarraonaindia2,3, Emma Cantos-Villar1*

1 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cádiz, Spain
2 Department of Genetics, Physical Anthropology and Animal Physiology, Faculty of Science and Technology, University of the Basque Country Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Leioa (Bizkaia), Spain
3 IKERBASQUE, Basque Foundation for Science, Bilbao, Spain

Contact the author*

Keywords

quality, polyphenols, microbiome, Ulva ohnoi, Rugulopteryx okamurae

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Typology of Terroirs around the world

It seems implausible that the geographical development of the vineyards could have been affected by a shift in the positions of the Earth’continents

Read More

What about oxygen transfer during wine aging in barrels?

During wine aging, several complex phenomena of gas transfer take place in barrels due to the wine/oak contact. The efficiency of this gas transfer varies according to oak wood’s intrinsic physical properties. This research aims to better understand oxygen transfer phenomena through dry oak staves and especially through stave gaps, in order to reevaluate the importance of barrel-making on a barrel’s supply of oxygen. Experimentation was based on the development of an innovative permeameter of laboratory scale, for which the principal operating conditions concerning applied pressure, the choice of liquid phase/gas phase, and the grain type of oak are taken into account and investigated. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency.

Read More

Novel contribution to the study of mouth-feel properties in wines

In general, there is a well-established lexicon related to wine aroma and taste properties; however mouth-feel-related vocabulary usually includes heterogeneous, multimodal and personalized terms. Gawel et al.
(2000) published a wheel related to mouthfeel properties of red wine. However, its use in scientific publications has been limited. The authors accepted that the approach had certain limitations as it included redundant and terms with hedonic tone and some others were absent. It is of high interest to generate a mouth-feel lexicon and finding the chemical compound or group of compounds responsible for such properties in red wine. In the present work a chemical fractionation method has been developed.

Read More

Thinner topsoil improves vine growth and fruit composition in Mid-Atlantic United States vineyards

Aim: The aim of this study was to investigate the impact of topsoil thickness on dormant pruning weights, cluster compactness, and fruit composition (°Brix, titratable acidity, pH) in the Mid-Atlantic of the United States. 

Read More

Early Elgo Demetra: the new pink table variety seedless with big berry and resistant

Context and purpose of the study – This paper presents is the create, the study and amplographic description the new pink “Early Elgo Demetra” variety.

Read More